Onions & Mushroon smothered Super Swiss Turkey Burgers

Onion and mushroon smothered super swiss turkey burgers

2 Tblsp. EVOO
1 large onion sliced
salt and black pepper
1/2 pound button mushrooms, trimmed and thinly sliced.
2 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 2/4 lbs ground turkey breast
1/3 pound block of swiss cheese cut into 1/4 inch dices
2 tsps poultry seasoning, 2/3 palmful
1/4 tsp cayenne pepper
4 sandwich-size english muffins, toasted

Preheat a large skillet over med-high heat with the 2 TBLSP of EVOO.
Add the onions and season with salt and pepper.
Cover them with foil and set a lid or plate on the onions to smother them, for 5 minutes.
Add the mushrooms to the onions and smother them for another 5 minutes, stirring occasionally. Uncover the pan and let the juices cook off a little, then sprinkle the mixture with the flour.
Cook for 1 minute, add the wine then the chicken stock, and cook until nice and thick, about 2 minutes.
Combine the ground turkey, Swiss cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate into 4 equal parts.
Form into patties no more than 1 inch thick.
Drizzle the patties liberally with EVOO. (I sprinkle a little Cajun Seasoning over it, too for a little more kick.)
Preheat a large non-stick skillet over med-high heat.
Once the skillet is hot, add the patties and cook them for 5 to 6 minutes on each side, or until the turkey is cook through.
Serve the turkey burgers on the toasted english muffins, smothered with the onions and mushrooms.

For carb elimination I leave off the english muffin. They are very good plain. I have extra onion and mushrooms, it is very filling, and YUM-O

Feta Stuffed Chicken

Contributed by Lori (WW Wisconsin Boards)

Servings 4 Estimated POINTS® value per serving 4 Course Light Meals

Ingredients
16 oz, (4 at 4 oz each) boneless skinless chicken breast
2 oz feta (really good with flavored feta like herbed or tomato basil)
1/4 cup bread crumbs
5 cups fresh spinach
2 tbsp balamic vinegar
1 tsp olive oil

Instructions
Pound chicken to about 1/4 inch thick
Dredge chicken through bread crumbs to coat, place 1/4 of the feta on each breast and fold breast in half.
Place in a baking dish and bake uncovered at 375 till done, about 25 minutes.
While chicken in cooking, mix oil and vinegar and toss with spinach.
Serve breast on a bed of spinach.

Special Notes So good! I did the points with the recipe builder, seems too good to be so low in points!

Bruchetta Chicken Bake

A favorite in our house!! Also a quick and easy dinner for those busy nights!


6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese

PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.



I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!